Title: Mr. Lee's Chicken Wings - Kepak Ayam Rekaan I
Categories: Appetizer Chicken Chinese
Yield: 8 Servings
| 2 | ts | Minced Gingerroot |
| 2 | ts | Water |
| 1/4 | c | Soy Sauce |
| 3 | tb | Sugar |
| 1 | tb | Honey |
| 4 | ts | Lime Juice |
| 1 | tb | Chinese Rice Wine or Sherry |
| 1 | tb | Chinese Thick Sauce |
| 2 1/2 | ts | Salt |
| 1 | ts | Ground Cinnamon |
| 1 | ts | Black Pepper |
| 16 | | Chicken Wings (about 1 lb.) |
Directions: A unique blend of seasonings make these stand out from other
chicken wings. Chinese thick sauce is added to the marinade to deepen the
color; it may be omitted if hard to find. Arrange on lettuce leaves, if
serving cold. Combine gingerroot and water in a small cup. Squeeze
gingerroot until water is cloudy. Strain gingerroot juice into a small
bowl, discarding gingerroot. Add remaining ingredients excepting chicken
wings; mix well. Cut off chicken wing tips, if desired; Place wings in a
shallow baking dish. Add marinade; mix well. Cover and marinade in
refrigerator at least 2 hours or overnight, turning wings occasionally.
Preheat oven to 350F (175C). Line a 15 x 10 inch baking pan with foil.
Spray foil with a non-stick coating. Drain wings, reserving 1/4 cup
marinade. Place on prepared pan. Drizzle with reserved marinade. Bake 45
minutes. Place on a heated platter; serve at once, or bake in advance and
serve cold. From: Muddy@ibm.Net Date: 22 Sep 97 Meal-Master Format Recipes
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